Pan Fried Brussel Sprout With Fennel, Ricotta & Mint Salad

By December 1, 2016 easy dinners, gluten free, recipe series, recipes, savoury

The best way ever to eat brussel sprouts! Butter pan fried brussel sprouts coated in chilli salt and tossed in a salad of shaved fennel, ricotta, mint and parmigiano.  


Recipe for Pan Fried Brussel Sprout, Fennel, Ricotta and Mint Salad by Anisa Sabet for The Macadames. 

I’m so glad to see that even though there is an abundance of high quality food blogs offering free recipes, extremely detailed how-to instructions and mind blowing imagery, the market for printed cookbooks seems to be as strong as ever. Although I do mostly work in the kitchen off my phone, I very much enjoy cooking from a real cookbook, the pages splattered with previous jaunts. Today’s recipe is from the South Coast Cookbook by Quicksand Food. They make boutique cookbooks based around the best chefs and producers of small and unique regions of Australia, and showcase food culture through recipes, features and photos. The south coast is my hometown’s closest beach and I spent many of my childhood summers there. Although the south coast has always been a hub for local proceed, over the past decade their food culture has really grown and now is home to many good quality restaurants too. The South Coast Cookbook is a beautiful tribute to this and I have really enjoyed cooking recipes from it.

Others I want to try is the:

> Pepperberry Crusted Venison from The River Cottage in Tilba

> Malt Affogato by The Waterhouse in Huskisson

> Selection of Cold Topped Pambula Oysters by Wheelers Seafood Restaurant in Pambula

But  you’re all here for today’s recipe, and I won’t keep you waiting. This salad is from the Sourdough Cafe in Berry (where I am hosting my food photography retreat) and has been an absolute favourite from the book. It’s a really lovely way to serve brussel sprouts and everyone I have made it for has loved it too (even children!!). I’ve changed a few bits and pieces but it’s largely the same as they serve it.

After frying in butter, the brussel sprouts have a lovely tender but still crunchy texture and the chilli salt really compliments their flavour. They are served along side some lovely bedfellows, fennel, ricotta (the recipe calls for home made but I used store bought), mint leaves and freshly shaved parmigiano. The key to using raw fennel in salads is shaving it really, really finely. I used the food slicer attachment on my kitchen aid but you could also use a mandolin. The mint sauce finishes the salad off perfectly and is a lovely, fresh and tangy addition.

I hope you like this recipe and please do check out Quicksand Food for more unique cookbooks.

Don’t forget to hashtag #cookwiththemacadames when making my recipes. I love to see how you went and get a peek at your kitchen table.















Recipe adapted from the South Coast Cookbook.

What you need:

  • Food processor
  • Mandolin or vegetable slicer
  • Fry pan

Ingredients (serves 4):

For the chilli salt: 

  • 75g sea salt flakes
  • 40g caster sugar
  • 1 teaspoon chilli flakes
  • 1 teaspoon dried oregano
  • 1/2 teaspoon smoked paprika
  • 1/4 teaspoon smoked chipotle powder
  • 50g fried shallots
  • 10g fried garlic

For the mint sauce: 

  • 100ml extra virgin olive oil
  • 25ml red wine vinegar
  • 10ml hot sauce
  • 3 teaspoons dijon mustard
  • 1 bunch mint
  • 1 handful parsley
  • 2 cloves garlic
  • 1 tablespoon sugar
  • 1 teaspoon sea salt
  • 1 pinch white pepper

For the salad:

  • 24 brussels sprouts, halved
  • Good nob of butter
  • 2 fennel bulbs, finely shaved using a mandolin or vegetable slicer
  • Mint leaves
  • 150g fresh whole ricotta
  • Freshly grated parmigiano


1. Make the mint sauce: process all the ingredients until the sauce is smooth. Set aside.

2. Make the chilli salt: process all the ingredients until well combined. Set aside.

3. Fry the brussel sprouts: in the fry pan, on a medium heat, melt a good amount of butter, enough to cover the whole pan. Place the brussel sprouts face down and fry for 3 minutes or until browned, flip and cook for a few minutes more. Turn off the heat and sprinkle the sprouts generously with chilli salt and move the fry pan to fully coat them.

4. Make the salad: Divide the fennel among 4 plates. Top with the brussel sprout halves. Dot some ricotta and mint leaves, then pour a generous amount of mint sauce and top with freshly grated parmigiano.

Storage: mint sauce will keep in an airtight container in the fridge for up to 10 days, chilli salt will keep up to 3 months.

Bon appétit!

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For another similar recipe, try my sumac roasted sweet potato salad.

Sumac Roasted Sweet Potato and Chickpea Salad with Harissa Yoghurt Dressing | Anisa Sabet | The Macadames-18-17

Or my thyme roasted pumpkin and spinach salad with shaved manchego, shaved pepitas and balsamic mustard dressing.

Thyme Roasted Pumpkin and Spinach Salad With Shaved Manchego, Toasted Pepitas and Balsamic Mustard Dressing | Anisa Sabet | The Macadames-16-6

Anisa xx

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